Homemade Italian Giardiniera

Ingredients

• 1 small head cauliflower, cut into florets (about 4 cups / 480g) 1 small head cauliflower, cut into florets (about 4 cups / 480g)
• 2 carrots, sliced into thin rounds (about 1 cup / 120g) 2 carrots, sliced into thin rounds (about 1 cup / 120g)
• 2 bell peppers (1 red, 1 green), thinly sliced 2 bell peppers (1 red, 1 green), thinly sliced
• 2 celery stalks, thinly sliced 2 celery stalks, thinly sliced
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) salt 2 tablespoons (30g) salt
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes
• 6-8 pepperoncini peppers, sliced 6-8 pepperoncini peppers, sliced

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 3g, 0.4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add cauliflower florets and carrots, and blanch for 2 minutes. Drain and set aside.
2. 2.
   In a separate pot, combine white vinegar, water, minced garlic, olive oil, salt, sugar, dried oregano, dried basil, and crushed red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
3. 3.
   Add the blanched cauliflower, carrots, bell peppers, celery, and sliced pepperoncini peppers to the pot. Stir well to coat the vegetables with the brine.
4. 4.
   Remove the pot from heat and let the mixture cool to room temperature.
5. 5.
   Transfer the Giardiniera and the brine into sterilized jars, making sure the vegetables are fully submerged. Seal the jars tightly.
6. 6.
   Place the jars in the refrigerator and let the Giardiniera pickle for at least 24 hours before consuming. It can be stored in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Cauliflower — Make sure to blanch the cauliflower briefly to retain its crunchiness while pickling.
• Pepperoncini peppers — Adjust the amount of pepperoncini peppers according to your desired level of spiciness.

Tips & Tricks

• For a milder flavor, remove the seeds from the pepperoncini peppers before slicing.
• Experiment with different vegetables like green beans or radishes to personalize your Giardiniera.
• Serve Giardiniera alongside cured meats and cheeses for a delightful antipasti platter.

Serving advice

Serve Giardiniera as a condiment alongside sandwiches, burgers, or grilled meats. It also adds a tangy kick to salads and pasta dishes.

Presentation advice

Transfer the Giardiniera into small glass jars and label them for a charming homemade touch. The vibrant colors of the pickled vegetables will make the jars visually appealing.